Observation and relative quantification of cross-contamination within a mock retail delicatessen environment

► We quantify cross-contamination in a retail deli using a fluorescent compound (FC). ► Results show gloves, meat grip, carriage tray and collection area as 'hot spots'. ► Video analysis revealed wide range in hand contact frequency for participants. ► High-touch areas include deli meat, deli meat wrapper, deli paper and plastic bags. ► We show correlation between hand contact frequency and concentration of FC.